3-5 cups raw unpasteurized apple cider vinegar (enough to completely cover ingredients in a jar)
1/2 cup peeled and chopped ginger
1/2 cup peeled and chopped garlic
1/2 cup peeled and chopped horseradish
1/3 cup peeled and chopped turmeric (can use 1 tablespoon turmeric powder as substitute for fresh)
Zest and juice of 2 lemons
1 onion peeled and chopped (optional)
1-2 hot peppers of choice chopped
3 tablespoons chopped parsley
2 tablespoons chopped (fresh or dried) oregano (can also use 1/2 tablespoon oil of oregano as substitute)
1 tablespoon chopped (fresh or dried) rosemary
1 teaspoon black pepper
1 teaspoon cinnamon
OPTIONAL: 3 tablespoons raw honey (I like manuka honey)
Place all ingredients (minus apple cider vinegar and honey) into a clean, sterilized large mason jar.
Pour apple cider vinegar over the top and make sure it covers all ingredients. Place cheesecloth or unbleached parchment paper over the top of the jar, and then seal tightly with metal lid. Shake well.
Let tonic sit on counter for 2 weeks to 1 month, shaking a few times per week.
Strain mixture into a new, clean jar using the cheesecloth or a small metal strainer, making sure to get as much liquid through as possible. Add honey if using and mix well.
Store in refrigerator and enjoy for up to 1 year.
Get the most out of your fire cider:
1. Drink as a morning shot to get your digestion going (can be mixed with filtered water)
2. Mix with oil of choice for a tangy, spicy salad dressing
3. Use as a mixer for a “mocktail” or cocktail
4. Mix with tea of choice for a warming beverage
5. Add to marinades